While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

Cooks' note:

·Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

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Reviews

This is a tasty and flavorful soup that is very simple to prepare. I will make it again.
Unfortunately, the asparagus I used was not peak season and had a slight bitterness to it, which was reflected in the finished soup -- lesson learned. Also, I cleaned and prepped the asparagus before weighing out the amount needed for the recipe. This approach seemed to yield the right amount for consistency and body of the finished soup.

Great, I think I'm going to implement recipes like this to my letter since I have a family restaurant, it has a very good look, it makes my mouth water, I'll try it, do you know of any place of vegetable suppliers in the US? I am currently with and wanted more information.

This is great and easy. I made it Vegan-style. I substituted the cream with a mix of Veggie Cream Cheese (by Go Veggie) and plain, un-sweetened, almond milk (mixed together to make a thick cream). I also made my own veggie broth to use instead of chicken stock and a vegan "butter". It came out GREAT! Will make again and share the recipe!

Very tasty soup! I would be sure to blend the asparagus more than you think you need to, unless you like the stringy texture. I also added a tablespoon of butter to each bowl before serving, but that is just me :)

I just made this and made several revisions to the original recipe due to people's comments here. I added 4 stalks of celery, chopped, and 3 cloves of garlic, minced, to the pot when I was cooking the onions. I only used 4 cups of chicken stock. After cooking it for 20 minutes, I used my immersion blender and then added in 3/4 cup of half and half and about 1/3 cup of sour cream. Seasoned it with more salt and pepper and it is delicious.

Made exactly as the recipe stated. Very bland and thin. If I were to make it again, I would add potatoes for thickness and garlic for flavor. This might be OK for a lunch starter, but it is not suitable for a dinner.

Very nice soup. I changed a bit. Used 5 cups chicken broth. Also added 2 small Yukon gold potatoes, peeled and cubed, to asparagus. Puréed in small batches and held back 1 cup cooked broth to keep from getting too thin. Didn't add cream or lemon. Very yummy and will make again.

I made this Christmas eve it was so good! MODIFIED A LITTLE MORE LEMON JUICE all I can say if you have not blended hot liquids before please blend only a cup at a time I filled blender half way an had asparagus soup all over me and kitchen it was funny but I learned real quick! Soup was delicious make some croutons with olive oil Italian bread salt pepper and garlic its a meal. Making MORE today for mother in law who enjoyed it so much. She is going through tough time with chemotherapy ( pancreatic cancer) and requested more! It was so delicious!

Made this according to the recipe with the addition of one stalk celery and two carrots, plus some minced garlic. Pureed it in the Vitamix, resulting in a velvety, flavorful asparagus soup. A previous comment suggested that the addition of the celery & carrot would negate the delicate asparagus flavors, but I did not find it problematic. In fact, it was delicious! Sauteed the reserved asparagus tips along with a little bit of minced red bell pepper from the garden - not too much - and the pop of color was beautiful. The recipe states that it makes enough for 4 servings, which is exactly what we got. Heartily recommend this recipe. It will be great with or without the modifications. So good.

Best soup I have ever made and one of the best I've ever tasted. The texture of mine was a tad too thin (only had 1.5 lb of asparagus and used 5 c broth), but I salvaged it by cooking the reserved tips and two mini (1") yellow potatoes and blending back in.
I topped these with a splash of olive oil, chives, and mini homemade croutons. I tried it at lots of different temperatures and felt like it had the best flavor and taste at room temperature or slightly chilled.

Asparagus was on sale, so I bought a few pounds. In the meantime, I got the terrible cold going around! Since I needed to use up the asparagus and I only wanted soup, I turned to Epicurious Magazine for advice! I would not have guessed that my 12 year old and 9 year olds LOVED it! They have been begging me to make more! This week I bought 6#'s of asparagus, so I'm making it for dinner tonight, along with homemade baguettes! We are ALL excited for dinner!

This recipe was enjoyed by the whole family, and it gets lots of bonus points for simplicity. I used margarine and soy milk in order to make it dairy free, so it wasn't as thick as it should have been, even with just 5 cups of broth. Next time I'll try adding one potato to thicken it up. I'm appalled by others' suggestions to add so many different veggies, though, especially carrots! This would definitely mask the flavor of the asparagus, not to mention disturb the beautiful color of the soup. Cream of mixed vegetable soup isn't terribly appealing to me.

Made this last night for dinner. I made my own creme fraiche using buttermilk and cream. All worked well. Loved the recipe and will try next time to make it and then combine with some pureed potato soup.

I used this recipe as a reference for cream of asparagus soup! The result was amazing. I loved the freshness and brightness that the lemon juice added at the end. I also added some fresh parsley and a little bit of spinach because I had it in my refrigerator. Still turned out great! I reduced the butter down a bit also to make it a little healthier. I love how you can substitute cream if you want also.
If you want to see steps on how to make the soup and how it turned out check out my blog!
http://huntershealthykitchen.com/2015/03/30/springtime-asparagus-soup/

We loved this soup made with the modifications recommended by previous reviewers: I added 2 carrots, 1 stalk of celery (both diced), and a bit of minced garlic to the chopped onion. I probably used more lemon juice at the end, along with the zest from 1 Meyer lemon. While I used the modifications this time, I think the soup would be equally delicious made as written. The soup was a bit hit at dinner. The asparagus tips give the smooth soup a nice texture. It goes together quite quickly, and would be an easy after work meal, as well as special enough to serve to guests. We'll make it again.

The soup was delicious the first time I made it. This is the second time I made it with some modifications. I halved the recipe added 2 cups of chicken broth and 1/2 cup of dry white wine (sauvignon blanc) to boil the asparagus.(I did not separate the tips, but that would have looked nice.) Used 1/2 and 1/2 instead of cream. And used lemon zest instead of lemon juice. I also agree with using a hand blender instead of a real blender it is much safer.